Lori, Author at Fake Food Free

Hot Yoga, Turkey Day Wrap-Up and Recipes

November 29, 2008

Wow, turkey day is over. The fun times always seem to go the fastest. It was two days full of cooking, eating with some relaxing mixed in for me.

First I have to tell you about my yoga experience. Last week I was driving by the yoga studio in town and saw that they had a sign outside about a free Hot Yoga class on Thanksgiving Day. Apparently, it is a tradition used to get people in to workout on the holiday and to give newcomers a chance to try it for free.

I’d never done hot yoga before. I’m not a huge yoga fan because it is a little slow moving for me. I love mind/body fusion classes, though. I take Body Balance in Brazil which is a combo of tai chi, Pilates and yoga. I enjoy the techniques and principals of yoga, but tend to like it mixed with other things.

Anyway, I was just too intrigued by an opportunity to try it for free. I couldn’t pass it up. It ended up being amazing! If you have the chance to try it definitely take advantage.

The room was packed with over 50 people. It was an intermediate level class and the temp in the room ranged from 96 F to 102 F. It is amazing what the heat does for you regarding concentration and focus. Hopefully, I can incorporate it into my regular workouts when we move back to the States. I haven’t seen it where I’m at in Brazil and even if they did have it, surprisingly that type of thing is more expensive there than in the States.

So after sweating my buns off I was ready for some cooking and eating too. I promised some pictures so here is my Thanksgiving recap. I altered the recipes to my liking so below I’ll tell you what I did.

Spinach Stuffed Mushrooms

This is kind of a combination of a couple different types I’ve made over the years. It is easy and they always turn out great.

15 white mushrooms, stems removed
2 cloves garlic, minced
1 T butter or olive oil
¼ c grated parmesan
½ block cream cheese
1 (10 oz) package frozen spinach, thawed and squeezed dry

Place mushrooms in baking dish and brush with a little olive oil or melted butter. Finely chop mushroom stems. Add butter or oil to skillet and cook stems and garlic until tender. Add parmesan and cream cheese, mixing well. Finally stir in spinach. Allow mixture to cool enough to touch. Fill each mushroom and bake 15 minutes at 350 degrees F. Serve hot.

Rum and Sweet Potato Casserole

This is probably my favorite Thanksgiving dish. I made quite a few changes to this one because I thought some of the ingredients were adding unnecessary fat and calories. I’m not too worried about this on Turkey day, but why add what isn’t needed. I left out the ½ c melted butter in the potatoes, I used only 2/3 cup sugar and a little less milk. It turned out great. I had bourbon instead of rum and this was a great change to make. The sweet flavor from the bourbon really stood out. I’m glad there are some leftovers.

Cranberry-Pecan Stuffing

This recipe is pretty basic, but the nutty pecans and tart cranberries give is such incredible flavor. I doubled up on the chicken stock to keep it from getting to dry. Yum!

Cranberry-Jalapeno Relish

This stuff is the perfect combination sweet, spicy and sour. I love it spread all over my turkey and the leftovers are great on sandwiches. My brother even mentioned the idea of eating it with chips as a salsa. I used less sugar than what the recipe called for and I also chopped up all my oranges in the blender instead of leaving large segments as the recipe calls for.

I’d love to hear about your Thanksgiving. How did it go? I’m really looking forward to moving into the Christmas season and all the baking that goes with it.

The Line Up

November 26, 2008

Well, I was trying to come up with some really interesting health or recipe post for today. Then I thought, really the only thing to talk about if you are in the US and into health and food is Thanksgiving.

Why fight it?

So I just thought I’d post my cooking line up today. I actually get to celebrate two times. Once tomorrow with extended family and then with immediate family traveling in on Friday.

So here is the list of my Turkey day contributions. Pictures and additional recipes will go up on Friday or Saturday.

Garlic Mashed Potatoes

Cranberry-Jalapeno Relish – I’ve made this before and it is amazing. Thanks Emeril!

Rum and Sweet Potato Casserole – Except this year I’m going to use bourbon.

Cranberry-Pecan Stuffing – I made this a couple years ago and it was so good it is making a comeback.

Spinach Stuffed Mushrooms

So, tell me. What are you making for tomorrow?

Happy Thanksgiving blog friends!!

Photo by P. Winberg, www.morguefile.com

The Positive Attributes of the Thanksgiving Meal

November 25, 2008

Okay, so when it comes to health Thanksgiving tends to get a bad rap. Yes, there are a lot of calories being consumed, not to mention fat, sodium and sugar, but for some reason I feel the need to stand up for the Thanksgiving meal. I’m not sure why; maybe because I enjoy it so much and, to me, it isn’t all bad.

There always seems to be a trend in media around Thanksgiving time. I remember that last year’s was the comparison of pie calories. Every magazine I opened had a handy chart to help you decide if you should have pumpkin or pecan pie based on its nutrition profile. I haven’t stayed up to date with my magazines lately so I haven’t really noticed a trend this year. If you have, throw it out there in the comments.

Anyway, Thanksgiving always fills us with visions of overeating, under-exercising and passing out on the couch. I’m not saying that we don’t consume too much of a good thing on this day, but I’m just saying it is not all bad.

I mean, I know people who don’t ever eat a sweet potato in their normal daily lives, but end up having some on Thanksgiving. Surely they are getting some amount of nutrients from this rare occasion.

So join me as I outline some of the positives that I see in the Thanksgiving meal.

Turkey – Okay, don’t attack me with the hormone injection stuff. I know where your turkey comes from is important. However, you have to admit it could be worse main dish. If you are a meat eater, poultry is a good source of lean protein and getting it fresh from the bird is so much better than that over-processed lunch meat version.

Cranberries – For a lot of people this is probably the only time of year they eat them, which is somewhat due to availability of course. If you make your own sauce you can control the sugar and use whole berries to ensure you are getting all the vitamin C, fiber, manganese and vitamin K these little gems have to offer.

Sweet Potatoes – Their bright orange color gives a lot away. Take a serving and you’ll be getting vitamins A, C and B6, manganese, copper, fiber, potassium and iron. Wow, that’s a lot of good stuff!

Nuts – Protein and omega-3 fatty acids can be found in all those nut-based toppings and pies.

There are many more, but I don’t want to give you a book to read. I know you have a lot to do if you are preparing a Turkey Day meal.

Let’s move away from physical health and focus on mental health. The act of cooking together, eating together, sharing traditional recipes and laughter are good for the soul. They improve mood and well-being. Sure, sometimes stress gets in the way if you are the planner, but overall my Thanksgivings have always been a fun time.

So squeeze in an extra workout (or 3) to combat the calories, eat mindfully enjoying each bite while taking only what you truly want and enjoy any precious time you have with family and friends.

Celebrate the healthy side of Thanksgiving!!

Irish Steel Cut Oats

November 24, 2008

First of all let me say the oatmeal craze among food and health bloggers has been off the charts lately. It is making me crave oatmeal like never before. Growing up oatmeal was always an “old person” food to me – something grandparents ate. I’m so glad the health benefits have come out and now it seems to be enjoyed by just about everyone.

Once I found out how good homemade whole oats were I left instant oatmeal behind a few years ago. All that artificial flavor just can’t compare. The time issue isn’t an argument either. It takes me 2 ½ minutes to make my oatmeal in the microwave and maybe an extra 5 to add ingredients and the flavor is 10 times better.

Before I go on, I have to tell you some very cool news I found out last week – I’m part Irish! As I’ve gotten older I’ve become a lot more interested in my roots especially regarding food. I’ve always known I was German and I’m very drawn to that culture and food. My recent trips to Ireland over the past two years have created similar feelings.

I have an uncle who has followed our family tree back and last week he shared some of the information with us. Apparently my grandfather’s family (not sure how far back yet) came over from Ireland to Virginia. I have to say I’m very proud of this. Bring on the brown bread, scones and Guinness pie!

So anyway, this really doesn’t have anything to do with my new family history finding, but I have always wanted to try Irish Steel Cut Oats. I’m pretty sure this is what I had in the form of porridge while in Dun Laoghaire this year, but I had never made them myself.

The difference in the steel cut oats isn’t really in the nutritional value, but as the name implies, in the way they are cut and processed. They are the whole grain groats cut into 2-3 pieces. Everything I read talked about the heartier texture and I agree. They have a bite to them; a chewiness. Boiling them also results in a creamy texture so there is no need to make them with milk.

I was worried I wouldn’t want to put in the time to cook them, but I have learned it is completely worth it. I may not always have time to make them during the week, but Irish Steel Cut Oats will definitely be a part of my regular weekend breakfast.

For this type of oat, ¼ cup dry is considered on serving. I prepared a ½ cup and it really made three small, but adequate servings. Combine ½ cup of the oats with 2 cups of water and boil stirring often. Watch them because they might boil over if the heat is too high. As they begin to thicken, stir constantly until they reach your desired thickness. The whole process took me about 30 minutes.

I topped mine with frozen blueberries, brown sugar and walnuts. If you’ve seen these oats in stores and haven’t tried them yet, I say go for it. They are one of my new favorite breakfasts.

PS. I also wanted to mention that I got my Larabar JamFrakas thanks to Megan’s Munchies! They were pretty good. I saved the banana chocolate one to the very last because I thought I wouldn’t like it, but it ended up being my favorite. I’ve eaten a lot of bars in the past when I worked in gyms from the ultra high protein to those filled with ephedrine (when it was allowed). I try to steer clear of them now and go for real food, but from time to time they are convenient. I did like the health profile for the Larabar. A good choice for traveling for me.

Pumpkin Veggie Lasagna

November 21, 2008

I am hurtin’ for pumpkins. I guess I didn’t realize how plentiful they were in Brazil, all kinds of varieties. I’d gotten so used roasting them on my own it is hard to get back into using the canned stuff.

I know. What kind of crazy person with over-abundant free time am I?!! Seriously though, I have learned there is nothing quite like the flavor of a slow roasted pumpkin.

I’ve only seen a few pumpkins around since I’ve been home, but luckily early last week I used up the last of what I had in Brazil. I was so happy with the result.

My mom has made vegetable lasagna for as long as I can remember. She shreds various veggies, sautés them up and uses a basic white sauce. I love pumpkin with pastas and I had a great one at a restaurant in Brazil a few months ago so I decided to incorporate the pumpkin into the lasagna. I already can’t wait to make it again.

I made a small pan so we wouldn’t have a ton of leftovers. This will fit in roughly an 8 x 8 inch baking dish. You can use whatever cheese you like, but I think a smoked variety really compliments the flavor of the pumpkin.

Pumpkin Veggie Lasagna

12 to 15 lasagna noodles, cooked or no-boil (whatever you like)
1 head of garlic, roasted for about 1 hour, cool enough to handle
1 medium zucchini, shredded or thinly sliced
2 medium carrots, shredded
2 cups fresh spinach (frozen would work too, just cut down on the amount)
½ medium onion, thinly sliced
2 tbsp butter
2 tbsp flour
1 ½ cups skim milk (a stock would work too)
¾ cup roasted pumpkin, pureed
Dash of pumpkin pie spice
Salt and pepper to taste
1 ½ cups shredded cheese (I used a combo of smoked provolone and mozzarella)

Veggies:
Combine veggies in a skillet coated with olive oil. Cook until reduced and tender. Squeeze in 1 to 2 cloves of the garlic and combine. Set aside.

Sauce:
Melt butter in a sauce pan and add flour. Whisk, cooking the flour until combined into a paste. Slowly add the milk as you continue to whisk. Allow to bubble and thicken as you continue to stir. Whisk in the rest of the garlic, then the pumpkin and spices.

I’ll never claim to be a lasagna expert so just layer it your favorite way. This is what I do. Spread a tiny amount of sauce in the baking pan, top with noodles. Next comes the veggies, sauce, then cheese. Repeat and I end with noodles and top it with more cheese. Bake in a 375 degree oven for 35 to 45 minutes or until bubbly and golden on the top.

I’m Back and Have a Question

November 20, 2008

First of all I want to thank each and every one of you for your kind words, thoughts and prayers. I’m settled back in, this time in the States, but thoughts of Brazil aren’t far behind.

I’ve been bitten by the baking bug and plan to share some Brazilian treats with my family which I will also share with you. I’ve also got some travel lined up at the end of the year which will hopefully mean some good food discussions.

I am really excited to try some new things that I’ve heard so much about through food blogs. I went to a small health food store here in my hometown and I was able to pick up some quinoa today. I plan to head back and eventually try the black rice, among other things. On the flip side the HFCS is everywhere! I’ve been checking labels closely.

Okay, so now I have a question…

What in the heck is a Grapple??

The local grocery store here just went through a big remodeling and they have all kinds of new produce. Sorry the picture is blurry. It was taken with a camera phone.

According to the sign it is a grape crossed with an apple – an apple that tastes like a grape. Unfortunately my curiosity didn’t win over my thriftiness. At $6 for 4 apples I passed them up.

My first thought, however, was – what a great idea for a pie. My mom used to make grape pie all the time. Grapple pie might prove to be delicious.

Have you seen grapples or had one? I’d love to know what they are like. Maybe you’ll convince me to make the investment.

Words I Won’t Forget

November 13, 2008

“The key to not making a mess when you bake is to put each ingredient away as you use it.”

I have no idea why these words stuck in my head, but they did. The one thing I can always remember baking with my grandma was chocolate chip cookies. They were on the agenda every time I came over. It was during one of these baking sessions that she told me the above tip. I put it into practice each time I bake and she was right. I’m left with a much smaller mess at the end and as a result I think of her.

Friends, I tell you these words and this story because my grandmother passed away yesterday. While it is a sad day and there will be more to come I have no doubt that she is in a heavenly paradise with the Lord.

So I’ll be taking a break from the blogging world for a few days as I travel to the States. Don’t go too far, I should be back late next week with regular posts. See you then.

God Bless!

Kids, Cooking and a Love for Food

November 12, 2008

I took these photos at a mall here in Brazil on a holiday called “The Day of Children”. They had the coolest set up of a little bakery/kitchen and they held sessions throughout the day. Each session offered the chance to create a different food and the kids were given all the gear including the cutest chef hats and aprons.

We watched the children become completely mesmerized as the leader explained what they would be making. It was so quiet you could hear a pin drop. It was such a great reminder of how much children actually like cooking and how learning those skills can affect their health and future.

I don’t have children of my own, but I know the importance of learning how to cook and bake. Why? Well, like most of us, my family taught me the basics. My mom, grandmothers and great aunt all provided me with the skills I needed. My mom had a cake shop in our house and I was able to help at an early age. I think I’ve taken this love of food and cooking to a whole new level, but that is where it started.

I love that new programs are being developed and efforts being made to get kids back into the kitchen. I just completed an article for a client about the importance of family meals and cooking together is a big part of it.

I’ll be honest. I am always completely amazed when people say they can’t cook. I guess this is because I equate cooking with making any meal. If you can throw yourself a salad together you are cooking in your own way. It is about putting together a great meal. It doesn’t mean you have to be any good at it. The failures in my kitchen overwhelm me sometimes. It just saddens me when I hear people have never learned to simply make a grilled cheese.

Cooking and baking for me goes way beyond just having food. It is a huge component of health. I realized long ago that I would never be able to maintain a healthy weight if I ate out all the time. Over the years it has become a source of peace and stress release for me as I moved from the all-in-one boxed meals during the college days to baking my own chicken as a grown up.

So tell me where your love of food and cooking comes from? Is it about health for you too?

Black Bean Burgers

November 11, 2008

I’m not sure if it is obvious or not, but I’m trying to find a bit of a balance with my blog. My goal is to provide you with thought provoking health information related to fake vs. real foods. In addition, I’ve really fallen for this world of food blogging and it has helped me gain a renewed love of cooking which had been wavering since my move abroad due to various barriers.

So my plan is to feature a few real foods with recipes each week along with plenty of posts about health and wellness. Have some thoughts? Tell me what you think in the comments today. I’m open to all suggestions and opinions.

Now on to today’s subject – Black Beans!!

Black beans are so popular these days they seem to be a staple in most of our kitchens. I happen to love them. I have them in anything from salsa to salads to my scrambled egg omelets.

We can’t forget that they fall into that category of black foods which offer so many health benefits. In addition, to the protein and fiber those rich, dark pigments provide us with unique set of disease fighting antioxidants.

I’ve had a black bean burger recipe sitting out on my counter forever. I finally got around to trying it late last week and they were so great! They were featured in the August issue of Shape magazine and I highly recommend them.

They tend to have a bit of a summer feel, I know, but they could be just the lighter fair you are looking for among all the heavy comfort food around at the moment.

I followed the recipe pretty closely, however, I used white onion instead of red and I also cooked them in a little olive oil. The recipe had a pico de gallo with it, but I just used some of the same ingredients to make my own salsa. I also skipped the tortillas that the original recipe called for.

Black Bean Burgers
Slightly modified from a recipe at Shape.com

1 tbsp olive oil
16 oz. cooked black beans
1/3 cup onion, finely chopped
3 cloves garlic, minced
¼ cup panko bread crumbs
½ tsp cumin
½ tsp dried oregano
¼ tsp salt
Dash of pepper

Sautee the onion and garlic in a little olive oil until slightly browned and tender. Mix all ingredients in a bowl, mashing the black beans as you combine everything together (I had to add about a tablespoon of water for moisture). Shape into 4 patties and cook in skillet coated with olive oil until browned on each side and heated through. Top with salsa.

For the salsa, simply chop the following ingredients and toss together with lime juice, salt and pepper.
Tomato
Onion
Avocado
Jarred jalapeños
Cilantro

Water Intake Is Not a Myth to Me

November 10, 2008

If you’ve kept up with current health news over the past year you’ve probably come across all the hype about the need for 8 – 8oz glasses of water a day being a myth.

I talked a little about this when I commented on the popularity of tap water in Ireland during my travels this summer. However, I have some new readers so I thought I’d introduce the topic again and get your thoughts.

There was a review of studies that came out mid-year saying most of the things we believe that water does for us aren’t scientifically supported. I am an 8 – 8oz glasses a day girl and I routinely come back to thoughts of these claims when I see them mentioned in magazines and on web-sites.

The truth is most people working in the nutrition field were well aware that the original recommendation was simply 8 glasses of fluid a day, not specifically water. As we began to see that the most popular drinks were sugar-laden fruit juices and soda, the recommendation moved to water because it is a healthier choice.

I think many of us reach the point in areas of health where personal experience overrides some of the research we come across. This is one of those areas for me. I know the placebo effect is alive and well, and some things can be all in our heads, but I am a firm believer in water being a healthy and beneficial drink.

The reasons I drink water don’t have anything to do with many of the things the research points out as being false. I mean, I had kidney function on the back of my mind, but it wasn’t my main motivator.

Drinking water makes me feel good. It gives me energy, clears up my skin, makes me feel less bloated and helps prevent headaches. When I don’t have enough, for example when I am traveling or out all day running errands without a bottle near me, I can definitely tell. I get dehydrated quickly and it greatly affects my energy levels.

So I say listen to how water makes you feel before you listen to the media’s twist on some research.

Is drinking water an important part of your health routine? How do you feel about all these claims of 8 x 8 being a myth?

By the way, I was able to find the editorial article on this in the Journal of the American Society of Nephrology. Yay!!

Photo by David Ellis, morguefile.com